Recipe Box fromThe Oregonian OregonLive

Protein-Happy Quinoa Wraps

Super-packed with protein, courtesy of the quinoa and beans, this Mediterranean-inspired roll will fill you with such tremendous energy that you'll keep hacking away at the day's chores without ever wanting or needing to stop. OK, slight exaggeration, but just barely.

To make tapenade: Combine all the ingredients in a food processor. Pulse a few times, but leave it chunky. Chill for at least 2 hours to let the flavors develop.

To make filling: Bring the broth to a boil in a medium-size pot. Add the quinoa and cook for 8 minutes. Add the raisins (if using) and cook for 2 to 4 minutes longer, or until the quinoa is cooked and the telltale tail appears. Drain in a fine-mesh sieve. Set aside to cool completely.

In the meantime, in a large bowl, prepare the dressing by combining the vinegar, lemon juice, oil, red pepper flakes, onion, garlic, salt and pepper to taste, pepitas and beans. Add the quinoa mixture, parsley and basil to the dressing and stir until well-coated.

To assemble wraps: In the middle of each tortilla, spread 3 tablespoons tapenade. Top with a generous 1/2 cup quinoa filling. Divide the red bell pepper and cucumber among the wraps. Fold the ends in and roll closed.

Nutrition

Calories

576

Total Fat24.9 g

Sat. Fat3.6 g

Cholest.0.0 mg

Sodium1000 mg

Total Carb.73.5 g

Protein16.6 g

Fiber10.5 g

From "Vegan Sandwiches Save the Day!" by Celine Steen and Tamasin Noyes